Three-Cheese Rigatoni Recipe - BettyCrocker.com

Ingredients

• 3 cups uncooked rigatoni pasta (9 oz)
• 2 medium stalks celery, sliced (1 cup)
• 1 small carrot, shredded (1/2 cup)
• 1 container (8 oz) sour cream-and-chive dip
• 1 cup shredded Colby cheese (4 oz)
• 1 cup shredded brick or Monterey Jack cheese (4 oz)
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
• 1/4 cup Progresso™ Italian-style dry bread crumbs
• 1 tablespoon butter or margarine, melted